Lobster Taco

• 1/4 cup shredded jicama
• 1/4 cup thinly sliced red onion, (julienne)
• 2 tablespoons fresh lemon juice
• 2 tablespoons white balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 1/4 cup whole buttermilk
• 2 tablespoons minced fresh cilantro
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 teaspoon sriracha
• 2 pounds poached lobster tails, medium dice
• 8 fried flour tortillas
• 1 1/2 cups shredded lettuce, iceberg or Bibb
• 1 cup medium-dice tomatoes
• 1/2 cup tomatillo salsa verde

1. For the jicama slaw: Blend the jicama, onions, lemon juice, vinegar, salt and pepper, mixing well.
2. After mixing, adjust the seasoning to taste and allow to marinate for a minimum of 1 hour and up to 12 hours in the refrigerator.
3. For the lobster sauce: In a bowl, stir together the buttermilk, cilantro, sour cream, lemon juice, cumin, salt and sriracha.
4. Then add the lobster and mix again.
5. Refrigerate up to 1 hour.
6. To build the dish, fill a taco shell with 2 to 3 tablespoons jicama slaw, and then top with 2 tablespoons lobster sauce, some lettuce and tomatoes.
7. Finish with a dollop of salsa verde.
8. Repeat the process and serve.

shredded jicama, red onion, lemon juice, white balsamic vinegar, salt, ground white pepper, buttermilk, fresh cilantro, sour cream, lemon juice, ground cumin, salt, sriracha, lobster, flour tortillas, shredded lettuce, tomatoes, verde

Taken from www.foodnetwork.com/recipes/robert-irvine/lobster-taco-recipe.html (may not work)